Creamy chickpea and vegetable curry

Creamy chickpea and vegetable curry recipe
  • Yield: 1
  • Serving: 6
  • Prep time: 20 m
  • Cook time: 3:50 h
  • Ready in: 4:10 h
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(5 / 5)

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in the week.

Ingredients

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Nutrients

Calories
2773 kj
24.6g FAT TOTAL
14g SATURATED FAT
9.7g FIBRE
21.2g PROTEIN
25mg CHOLESTEROL
1178mg SODIUM
86.6g CARBS (TOTAL)

Step by step method

  • Step 1

    Heat oil in a medium saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Transfer to slow cooker.

  • Step 2

    Add coconut cream, capsicum and pumpkin to slow cooker. Season. Cover. Cook on high for 1 hour 30 minutes (or low for 3 hours). Add cauliflower and tomato. Cook for 15 minutes. Add beans and chickpeas. Cook for a further 30 minutes or until beans are just tender.

  • Step 3

    Combine cucumber, coriander and yoghurt in a bowl. Serve remaining curry with naan bread, yoghurt mixture and extra coriander.

Tips & variations

  • Refrigerate leftovers in an airtight container up to 3 days.

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